Although online there are many variants of this dish, you’ll never find anywhere else the method described below as this recipe was made by my mom who put it together over the years, combining bits and bobs from other recipes and reaching a result which is best adapted to the taste we like.

Before starting with the preparation, ensure you have at home a heavy based large and deep pot with a lid able to seal its content.

We choose the round courgettes because they’re spongy and watery on the inside, which makes them easy to empty (same for the marrow which can also be implied for this purpose).

SERVES: 4 people


  • 4 Large Round Courgettes

  • 1 Large Red Onion

  • 1 Large Garlic Clove

  • 2 slice of plain Sourdough bread thickly cut (2 cm circa each).

  • 2 Eggs

  • 2 cans of Tuna (120g each) in spring water.

  • 1 Tbps of Nutmeg

  • 1 handful of Parsley

  • 1 handful of Basil

  • Abundant Parmesan 

  • Salt and ground Black Peppercorn just enough.


  1. Carve with a spoon the courgettes emptying them from their inside and being careful in leaving intact the surfaces. In order to do so, follow this procedure:

    – cut the top and the bottom minding to preserve the courgettes as much as possible;

    – with a spoon practice a circular incision on the upper part and gently apply some pressure to “cork out” the courgette (this is the most important and difficult part);

    – still with a spoon, scrape and dig down the inner part with circular movements so that you can benefit from the resistance applied from the bottom and the side of the plant and, thanks to this, you will be able to obtain a perfect round carved courgette;

    -Place what has been removed into a bowl and keep it aside.

  2. Take a pinch of salt and spread it with your fingers on the internal surfaces of the courgettes.

  3. Take the bowl with the parts you previously removed and grossly mash, adding all the ingredients besides the onion. Keep in mind that before adding bread to the mix, it needs to be put under running water and then squeezed, getting rid of all the water.

  4. Mix the all (using your dirty naked hands) and once is fully amalgamate, you can proceed in stuffing the courgettes.

  5. Now it’s cooking time! Make a sofrito with the onion in 5/6 Tbps of EVO (using the pot mentioned above).

  6. Once the onion softened, gently placed the courgettes on its bottom and seal the pot with a lid.

  7. Cook for at least 45/60 minutes over low heat. Don’t open or touch the courgettes for their first 30 minutes during the cooking). After this time, turn the courgettes on themselves with regular intervals but never flip them (otherwise all the stuffing will come out).

  8. Your meal will be ready only when each side will be softened.

You should have reached by now nice and soft stuffed courgettes with a bottom of glazed onions to pour on top before eating.

Buon Appetito!

“I dedicate this Article to my mom that keeps inspiring me every day with her great creativity and sense of taste!”

Leave a Reply

Your email address will not be published. Required fields are marked *